Cookery Draft 1

Project Summary

SkillsIQ, under the direction of the Tourism, Travel and Hospitality Industry Reference Committee (IRC), is undertaking a project to update the Training Package Products that relate to cookery and kitchen operations.
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Status - Closed for Feedback

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Employment projections for the Hospitality sector are strong, particularly for café, restaurant and accommodation services with regard to hospitality workers, food trade workers and accommodation and restaurant managers. The sector, however, is currently experiencing several challenges which are impacting workforce skills.

  • Workforce shortages in food trade occupations
  • Skills training not reflective of current industry practices
  • Transition of workers across the cookery sector
  • Lack of business and commercial skills in graduates

To address the workforce skills issues faced by the sector, the Tourism, Travel and Hospitality IRC is directing an update of the Training Package Products supporting job roles in the cookery and catering sectors. 

This project is being overseen by the Tourism, Travel and Hospitality IRC. A sub-committee of the IRC has been formed to direct the project and provide guidance regarding updates to Training Package Products. The membership of this sub-committee is as follows:

Mr Bradley Woods - Australian Hotels Association WA - IRC Chair

 Mr John Hart - Restaurant and Catering Australia - IRC Deputy Chair

Mr Stephen Lunn - Australian Culinary Federation

Mr David Gigg - Compass Group

Mr Iain McDougall - Hospitality Group Training WA

Feedback received during the consultation period will be collated and provided to the sub-committee for discussion, in order to inform its recommendations to the IRC for the next steps in this project.

Consultation Activities and Timelines

National consultation on Draft 1 will occur from Wednesday 14 August and will close at 5.00pm on Wednesday 9 October 2019

A series of face-to-face workshops will be held across all states and territories, along with webinars and access to the SkillsIQ Online Feedback Forum. Please click on the links below to register for a workshop or webinar. 

Webinars

Date Time
 Wednesday, 28 August  3:30 - 4:30pm - closed
 Thursday, 5 September  10:00 - 11:00am - closed


Workshops

Date City Time
 Tuesday, 27 August  Brisbane 10:30am-12:30pm - closed
 Friday, 30 August  Canberra   9:00 - 11:00am - closed
 Monday, 2 September  Melbourne  9:30 - 11:30am - closed
 Tuesday, 3 September  Sydney  9:00 - 11:00am - closed
 Wednesday, 4 September  Adelaide  10:30am - 12:30pm - closed
 Thursday, 5 September  Perth  10:00am - 12:00pm - closed
 Friday, 6 September Darwin  9:30 - 11:30am - closed
 Monday, 16 September Hobart  9:30 - 11:30am - closed

To remain up to date with project developments, please subscribe to SkillsIQ’s mailing list at https://www.skillsiq.com.au/Subscribetoournewsletter.aspx

Attachments

Cookery Consultation Guide_August 2019

Recent Comments

Shannon Hall 09.10.2019

"Agree Jean Mahe"

Cookery Draft 1

SITHCCC024 Work effectively as a cook

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Peter Crawford 09.10.2019

"Paul I fully agree. The amount of food wastage as a result of this requirement is enormous. 2 customers is enough to assess consistency and repetition. "

Cookery Draft 1

SIT30819 Certificate III in Cookery_Draft 1

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Elizabeth World 09.10.2019

"SITHCCC021 Prepare specialised food items is a valuable unit to include in this qualification. Graduates of Certificate III in Cookery may work in facilities such as such as a boarding house, aged care facility or long-stay health facility. Ability to prepare specialised food items such as texture modified foods is a valuable skill when working in these facilities. An understanding of the functional property of ingredients is critical to understanding how particular foods may be modified for special diets. Inclusion of this unit as an elective for students of Certificate III in Cookery allows students to expand their employment opportunities and be competitive candidates in health and residential facilities. "

Cookery Draft 1

SIT30819 Certificate III in Cookery_Draft 1

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Elizabeth World 09.10.2019

"HLTAHA019 Assist with monitoring and modification of meals and menus according to individualised plans is a valuable unit to include as an elective in this qualification, and should be preceded by a nutrition unit. Graduates of Certificate III in Cookery may be the primary provider of food and nutrition in a facility such as a boarding house, aged care facility or long-stay health facility. Ability to identify the special dietary needs of the client group served, modify meals and menus according to guidelines, identify problems affecting an individual client’s or client group’s ability to eat or drink, and to escalate matters to a dietitian are important skills when working in facilities such as the above. Preceding this unit with a nutrition unit would give students a basis of nutrition to assist their learning in this unit. Inclusion of this unit as an elective for students of Certificate III in Cookery allows students to expand their employment opportunities and be competitive candidates in health and residential facilities. "

Cookery Draft 1

SIT30819 Certificate III in Cookery_Draft 1

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Geoff Gunton 09.10.2019

"I think it would be of benefit to just have the one cookery qualification and you can specialise in western or eastern cookery or a combination of both.. "

Cookery Draft 1

SIT31119 Certificate III in Asian Cookery_Draft 1

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